Mini Chocolate Cream Cakes Recipe

Name: Mini Chocolate Cream Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pecan chocolate crust; 1 cup pecan meal (just ground up pecans, can use any nut meal of liking); 3-4 medjool dates (or 2-3 tbsp maple syrup); 1/2 cup cacao powder (cocoa powder); pinch sea salt; 1 teaspoon vanilla; Chocolate filling; 2 cups cashew, pieces; 1/2 cup coconut oil, liquid; 1/2 cup maple syrup ( or may use agave nectar); 1/2 cup water; 2 teaspoons vanilla; 3/4 cup raw cacao powder (or cocoa powder); Optional toppings; crushed pecans; chocolate sauce

Servings: persons

Pecan chocolate crust
1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
3-4 medjool dates (or 2-3 tbsp maple syrup)
1/2 cup cacao powder (cocoa powder)
pinch sea salt
1 teaspoon vanilla
Chocolate filling
2 cups cashew, pieces
1/2 cup coconut oil, liquid
1/2 cup maple syrup ( or may use agave nectar)
1/2 cup water
2 teaspoons vanilla
3/4 cup raw cacao powder (or cocoa powder)
Optional toppings
crushed pecans
chocolate sauce

1
Place all crust ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.
2
Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.
3
Set aside as you make your filling.
4
Chocolate filling
5
Soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.
6
Next add in your cacao powder and coconut oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.
7
**we like our chocolate cream cake on the rich chocolate not too sweet side, you may add in a little bit more sweetness if desired
8
Once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan. you may enjoy this chocolate dessert as is or you may add on more chocolate and pecans. why not, right?

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Pecan chocolate crust, 1 cup pecan meal (just ground up pecans, can use any nut meal of liking), 3-4 medjool dates (or 2-3 tbsp maple syrup), 1/2 cup cacao powder (cocoa powder), and more.

Yes, Mini Chocolate Cream Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Chocolate Cream Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions